Potatoes in Chilli Tamarind Sauce

Ingredients

• Potatoes - 4
• Dry red chillies - 2
• Cumin seeds - 1 1/2 tsp
• Garlic cloves - 4
• Vegetable oil - 6 tbsp
• Tamarind juice - 4 tbsp
• Tomato puree - 2 tbsp
• Sugar - 1 tsp
• Asafoetida - 1/4 tsp
• Salt as needed
• Parsley leaves for garnishing

Method

1. Cook potatoes in salted water (12-15 mins).
2. Soak chillies 5 mins, drain and grind with cumin seeds and garlic.
3. Heat oil, fry the above grounded spice paste, add tamarind juice.
   
4. Leave it to boil, add tomato puree, salt, sugar and asafoetida.
   
5. Cook till oil seperates.
6. Add drained potatoes in low flame, mix well and leave for 5 mins.
   
   
   
   
7. Garnish and serve. (Alternative way - Use sweet potatoes instead of normal ones)
   

Methi Thepla (Fenugreek Paratha)

Thepla - Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables or fresh leaves (Gujarati cuisine)

Ingredients

• Wheat flour - 2 cups
• salt as required
• Tumeric powder - 1/4 tsp
• Chilly powder - 3/4 tsp
• Cumin [powder - 1/2 tsp
• Yogurt - 2 tbsp
• Sugar - 1/2 tsp
• Fresh methi leaves - 3/4 cup (Fenugreek Leaves)
• Oil - 1/2 tsp

Method

1. Rinse methi leaves well in running water, fry in pan and keep aside.
   
   
   
   
2. Now, in a large bowl add wheat flour, salt, turmeric, chilli powder, cumin powder, yoghurt, sugar, oil and saute'd methi leaves.
   
3. Mix well by adding water as needed and make a dough. (Rest for few mins)
   
4. Make chapatis or parathas, put on tawa by adding little oil cook on either sides and serve. (Fenugreek leaves can be replaced with spinach for spinach paratha)
   

Andra style chicken fry

Ingredients

• Chicken - 250 g
• Green chillies - 3
• Ginger garlic paste - 1 tbsp
• turmeric powder - 1/2 tsp
• Red chilli powder - 2 1/2 tsp
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Salt as needed
• Yogurt - 50 g
• Coriander leaves - few
• Oil - 5 tbsp
• Cashews - 5

Marination

• Add salt, turmeric 1/4 tsp , chilli powder 1 tsp, coriander powder 2 tsp , ginger garlic paste 1/2 tbsp and yogurt in chicken and marinate chicken for 30 minutes.
  

Method

1. Heat oil, add chopped green chillies and cashews..
   
2. Add marinated chicken and add turmeric 1/4 tsp, chilli powder 1 1/2 tsp, gignger garlic paste 1/2 tbsp.
   
3. Mix well and cook for 10 mins adding little water in medium flame.
   
4. Garmish with cashews and coriander leaves.
   

Chilli Mushroom

Ingredients

• Oil - 3tbsp
• Plain flour - 2 tbsp
• Cornflour - 1/2 tbsp
• Salt  - as required
• Ginger and garlic - 1/2 tbsp
• Mushrooms- 200 g
• Green chilly - 1
• Tomato ketchup - 1 tsp
• Soy sauce - 2 tsp
• Coriander powder -  1/2 tsp
• Chilly powder - 1/2 tsp
• Capsicum  - 1
• Onion - 1
• Spring onion - 4 stalks

Method

1. Mix plain flour and corn flour with mushroom without adding water.
   
2. Heat 2 tbsp oil pan fry them and keep aside.
   
3. Heat 1 tbsp of oil, add ginger , garlic and green chillies.
4. Saute them, add onions and spring onion white lisbon (chopped).
   
5. When onion turns transparent add capsicum (cubed), chilli powder, coriander powder, tomato ketchup, soy sauce and fried mushrooms.
   
   
   
   
   
6. Mix well and blend them with sauces.
7. Garnish with spring onions and serve.
   

Sweet Potato Fry

Ingredients

• Sweet potato - 1 (sliced)
• Oil - 1 tbsp
• Mustard - 1 tsp
• Urad dal - 1 tsp
• Sambhar powder - 2 tsp
• Turmeric - 1/4 tsp
• Chilli powder - 1 tsp 
• Salt as needed

Method

1. Heat oil in a pan, splutter mustard, add urad dal and leave till it turns golden brown.
   
2. Add sliced sweet potatoes.
   
3. Add salt, turmeric, sambhar powder and chilli powder.
   
4. Fry till potatoes are cooked.
5. Serve.
   

Falooda

Falooda, is a cold dessert popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli or basil seeds and pieces of gelatin with milk or water.Vermicelli used for preparing falooda is made from arrowroot whereas vermicelli used in the Indian version is usually made from wheat.The present day Falooda is a result of the many variations brought by merchants settled in Medieval India of various origins present in and around the Indian subcontinent, along with variations added through native taste preferences.

Ingredients

• Sabja seed - 1 tbsp
• Mixed fruits - 3 tbsp ( apple, grapes,pomegranate,banana)
• Jelly - 1 tbs
• Vermicelli - 3 tbsp
• Sugar - as per taste
• Milk - 1/2 cup
• Ice cream - 1 scoop
• Rose milk:
• Milk - 1/2 cup
• Rose essence -  few drops
• Sugar - as per taste

Method

1. Make rose milk by adding rose essence in milk, sugar and keep inside freezer overnight.
   
2. Soak sabja seed in water for one hour(size will be doubled).
   
3. Cook vermicelli in milk by adding sugar, cool them and keep aside.
4. In a tall glass add in sliced fruits.
5. Now, add jelly on top of it.
6. Then, add sabja seeds.
7. On top of it, add cooked vermicelli.
   
   
   
   
   
8. Now, take frozen rose milk in a blender and grind them, add on top of vermicelli.
9. Then, place ice cream on top of it and serve (Add more layers if needed and then place ice cream).  
   

Capsicum Rice

Ingredients

• Rice (cooked) - 1 cup
• Oil - 2 tsp
• Mustard - 1 tsp
• Capsicum - 1 (any color)

Dry roast and Grind

• Cumin seeds - 1 tsp
• Urad dal - 1 tbsp
• Coriander seeds - 1 1/2 tbsp
• Dry red chillies - 2

Method

1. Dry roast all the ingredients under 'dry roast and grind' and grind them into a fine powder without adding water.
   
2. Heat oil in a pan, splutter mustard seeds.
3. Add capsicum (sliced).
   
4. Saute them.
5. Add cooked rice, give a toss.
   
6. Add salt.
7. Add grounded powder, mix well.
   
8. Serve.
   

Pasta in Tomato Sauce

Ingredients

• Oil - 2 tbsp
• Garlic - 1 tbsp ( finely chopped )
• Mixed herbs - few
• Salt - as required
• Tomato - 6
• Pasta - 2 cups
• Grated  cheese -  1/4 cup
• Chilly flakes - 2 tsp
• Capsicum - 1/2 cup
• Onion - 1
• Tomato ketchup - 1/2 to 1 tbsp

Method

1. Boil enough of water and cook pasta until soft. 
2. Blanch tomatoes by boiling water and adding tomatoes in it, leave for 3 mins and wash with cold water.
   
   
   
   
3. Make tomato puree by removing skin.
4. Heat oil in a pan.
5. Add garlic, mixed herbs and tomato puree.
   
   
   
   
6. Boil for 10-15 mins in a low flame
7. Meanwhile, in a separate pan add oil, garlic, sliced onions and cubed capsicums.
   
8. Saute well.
9. Add any other vegetable as per need.
10. Transfer puree to this and add cooked pasta.
    
    
    
    
11. Mix and blend with tomato puree and add tomato ketchup.
12. Sprinkle chilli flakes.
13. Add cheese.
    
14. Garnish with mixed herbs and serve.